Costantino Fadda

Bread Staling: Updating the View

Costantino Fadda, A.M. Sanguinetti, Alessandra Del et al. · Comprehensive Reviews in Food Science and Food Safety · 2014 · 219 citations · Full text

Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach

Paola Conte, Alessandra Del, Federica Balestra et al. · LWT · 2017 · 92 citations

Food Chemistry, Bee Pollen, Gluten-free Bread +1

Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads

Concha Collar, Teresa Jiménez, Paola Conte et al. · Carbohydrate Polymers · 2014 · 68 citations · Full text

Food Chemistry, Antiradical Activity, Agricultural Economics +5

Novel starters for old processes: use of <i>Saccharomyces cerevisiae</i> strains isolated from artisanal sourdough for craft beer production at a brewery scale

Antonella Marongiu, Giacomo Zara, Jean‐Luc Legras et al. · Journal of Industrial Microbiology & Biotechnology · 2014 · 67 citations · Full text

Improving the quality of dough obtained with old durum wheat using hydrocolloids

Maria Grazia Farbo, Costantino Fadda, Salvatore Marceddu et al. · Food Hydrocolloids · 2019 · 58 citations

Old Durum Wheat